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Green Tea and Lavender Cupcake Recipe

I know Green Tea and Lavender might sound like an odd combination for a cupcake. But, let me tell you, these flavors meld together in an oh-so-perfect way. At first bite, you get the floral aroma of the lavender and then the green tea flavor comes through very subtly.

I love this combination for a Mother's Day cupcake because it's flavors are reminiscent of a cup of tea and a bouquet of flowers - 2 things most moms love.

  • Green Tea Cupcakes
  • 1 3/4 cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 6 tablespoons Unsalted Butter, at Room Temperature
  • 3/4 cup Sugar
  • 1 Egg
  • 1 Egg White
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Water
  • 3 bags Green Tea
  • 1/2 tablespoon Matcha Green Tea Powder (Optional)*
  • Lavender Frosting
  • 1 cup (2 sticks) Unsalted Butter, at Room Temperature
  • 2 cups Confectioners Sugar
  • 1/2 teaspoon Pure Vanilla Extract
  • Pinch Salt
  • 2 tablespoons Edible Lavender Buds**, Plus more for decoration
  • *Only use the Matcha Powder if you want a more intense Green Tea flavor, as well as a vibrant green color. Without the powder the cupcakes will not be green.
  • **You can buy the Edible Lavender Buds online or at your local specialty foods store. Williams Sonoma also carries them.

To make the Green Tea Cupcakes, preheat the oven to 350 degrees F. Line 2 mini cupcake pans with baking liners, set aside until needed.

Pour the water in a small cup and steep the 3 bags of Green Tea for at least 10 minutes.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the egg and egg white and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the green tea. Increase the speed to medium and beat until the batter is smooth.

Using a tablespoon, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 10-12 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the Lavender Frosting. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 more minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes. Gently fold in the lavender buds.

To frost the cupcakes, place a small dollop of frosting on top of the cooled cupcakes and use an offset to smooth the frosting. Sprinkle a few more lavender buds on top of each cupcake.

Serve and enjoy!

Note: These cupcakes last up to 5 days in a sealed container.

Makes 24 mini cupcakes

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